CN108175058A - Applied to high temperature high voltage resistant pearl particles in neutral milk-contained drink and preparation method thereof - Google Patents
Applied to high temperature high voltage resistant pearl particles in neutral milk-contained drink and preparation method thereof Download PDFInfo
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- CN108175058A CN108175058A CN201711460041.9A CN201711460041A CN108175058A CN 108175058 A CN108175058 A CN 108175058A CN 201711460041 A CN201711460041 A CN 201711460041A CN 108175058 A CN108175058 A CN 108175058A
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- pearl particles
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- pearl
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- 239000002245 particle Substances 0.000 title claims abstract description 116
- 238000002360 preparation method Methods 0.000 title claims abstract description 54
- 230000007935 neutral effect Effects 0.000 title claims abstract description 20
- 229920002752 Konjac Polymers 0.000 claims abstract description 40
- 235000013312 flour Nutrition 0.000 claims abstract description 35
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 31
- 239000011575 calcium Substances 0.000 claims abstract description 31
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 31
- 239000000843 powder Substances 0.000 claims abstract description 28
- 235000013336 milk Nutrition 0.000 claims abstract description 26
- 239000008267 milk Substances 0.000 claims abstract description 26
- 210000004080 milk Anatomy 0.000 claims abstract description 26
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 24
- 125000005456 glyceride group Chemical group 0.000 claims abstract description 18
- 239000011734 sodium Substances 0.000 claims abstract description 16
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 16
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000000661 sodium alginate Substances 0.000 claims abstract description 11
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 11
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 38
- 229960005069 calcium Drugs 0.000 claims description 30
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 claims description 22
- 229910001424 calcium ion Inorganic materials 0.000 claims description 22
- 238000003756 stirring Methods 0.000 claims description 22
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 15
- 235000013305 food Nutrition 0.000 claims description 15
- 159000000007 calcium salts Chemical class 0.000 claims description 13
- 238000004090 dissolution Methods 0.000 claims description 11
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 10
- 239000003795 chemical substances by application Substances 0.000 claims description 10
- 239000006185 dispersion Substances 0.000 claims description 10
- 239000004519 grease Substances 0.000 claims description 10
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims description 10
- 235000021552 granulated sugar Nutrition 0.000 claims description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 8
- 235000014121 butter Nutrition 0.000 claims description 5
- 235000019864 coconut oil Nutrition 0.000 claims description 5
- 239000003240 coconut oil Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000006071 cream Substances 0.000 claims description 5
- 229910000027 potassium carbonate Inorganic materials 0.000 claims description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 5
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 5
- 235000019871 vegetable fat Nutrition 0.000 claims description 5
- 239000008158 vegetable oil Substances 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 4
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 3
- 239000001527 calcium lactate Substances 0.000 claims description 3
- 229960002401 calcium lactate Drugs 0.000 claims description 3
- 235000011086 calcium lactate Nutrition 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims 1
- 210000000481 breast Anatomy 0.000 claims 1
- 238000001914 filtration Methods 0.000 claims 1
- 235000020124 milk-based beverage Nutrition 0.000 claims 1
- 230000001954 sterilising effect Effects 0.000 abstract description 28
- 239000002994 raw material Substances 0.000 abstract description 12
- 239000007788 liquid Substances 0.000 abstract description 11
- 241001122767 Theaceae Species 0.000 abstract description 10
- 238000000034 method Methods 0.000 abstract description 10
- 229920002472 Starch Polymers 0.000 abstract description 9
- 239000008107 starch Substances 0.000 abstract description 9
- 235000019698 starch Nutrition 0.000 abstract description 9
- 235000013339 cereals Nutrition 0.000 abstract description 8
- 239000000084 colloidal system Substances 0.000 abstract description 7
- 238000013329 compounding Methods 0.000 abstract description 6
- 239000000203 mixture Substances 0.000 abstract description 6
- 235000013361 beverage Nutrition 0.000 abstract description 5
- 230000008569 process Effects 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 34
- 239000000243 solution Substances 0.000 description 30
- 238000004659 sterilization and disinfection Methods 0.000 description 26
- 235000013616 tea Nutrition 0.000 description 24
- 238000011156 evaluation Methods 0.000 description 17
- 230000001953 sensory effect Effects 0.000 description 8
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 6
- 238000005303 weighing Methods 0.000 description 6
- 240000003183 Manihot esculenta Species 0.000 description 5
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 5
- 238000004458 analytical method Methods 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 4
- 230000006872 improvement Effects 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 244000205754 Colocasia esculenta Species 0.000 description 3
- 235000006481 Colocasia esculenta Nutrition 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 238000010998 test method Methods 0.000 description 3
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 2
- 244000247812 Amorphophallus rivieri Species 0.000 description 2
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 229920002581 Glucomannan Polymers 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 229940046240 glucomannan Drugs 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 239000011259 mixed solution Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 241001474374 Blennius Species 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000000571 coke Substances 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000005189 flocculation Methods 0.000 description 1
- 230000016615 flocculation Effects 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses one kind to be applied to high temperature high voltage resistant pearl particles and preparation method thereof in neutral milk-contained drink, it is by removing in traditional Pearl powder dumpling starch-containing class raw material and using by sodium alginate, the compounding colloid of konjaku flour and carragheen composition is main raw material, the glyceride stock being especially added with and casein-sodium is coordinated to control grain shape and optimize particle mouthfeel, the pH value of dissolving liquid is adjusted before dissolving compounding colloid to make the elasticity of pearl particles more excellent in preparation process simultaneously, and ionic calcium soln temperature is controlled used in pearl particles forming process pearl particles to be made to can be resistant to high temperature high pressure sterilizing.Preparation method of the present invention is easy to operate, safe and reliable, and by the pearl particles elasticity of preparation method preparation gained is good, mouthfeel is good, form stable, it can be resistant to high temperature high pressure sterilizing, it does not make significant difference to the mouthfeel and stability of finished beverage, suitable for having the instant drink type neutrality milk-contained drink of long quality guarantee period, especially instant drink type liquid pearl milk tea.
Description
Technical field
It should the present invention relates to a kind of industrialized production pearl milk tea pearl particles and preparation method thereof more particularly to one kind
For high temperature high voltage resistant pearl particles in neutral milk-contained drink and preparation method thereof, belong to food pearl particles and its processing skill
Art field.
Background technology
Pearl particles currently on the market lead to mainly by tapioca starch or the raw material containing starch such as tapioca starch is prepared
Often application is made in curbside pearl milk tea, solid pearl milk tea and the Other Drinks and sweets that scene is sold at the scene, but can not
Applied in industrialized production and shelf-life longer ready-to-drink liquid beverage.This is primarily due to the above-mentioned beverage of industrialized production
It is typically employed to high temperature before filling the container or after filling, high pressure is sterilized, and pearl made of the starch materials such as tapioca starch
Grain mouthfeel after experience high temperature, high pressure sterilization is very easy to become soft, and after impregnating for a long time in drink liquid can occur tight
The gelatinization of weight, elasticity loss, the changed situation of form result even in beverage products and generate protein flocculation, precipitation etc.
Phenomenon, so that this ready-to-drink liquid-type beverage containing pearl particles can not realize industrialized production.
Invention content
In order to solve the above technical problems, the present invention provides one kind to be applied to high temperature high voltage resistant pearl in neutral milk-contained drink
Particle and preparation method thereof, the preparation method is easy to operate, safe and reliable, and the pearl of gained is prepared by the preparation method
Grain elasticity is good, mouthfeel is good, form stable, can be resistant to high-pressure sterilization, neutral suitable for having the instant drink type of long quality guarantee period
Milk-contained drink, especially instant drink type liquid pearl milk tea.
The technical scheme is that：
The invention discloses a kind of preparation method for being applied to high temperature high voltage resistant pearl particles in neutral milk-contained drink, the systems
Preparation Method includes the following steps：
(1) following each components by pearl particles gross mass percentages are accurately weighed：Sodium alginate 0.5-2.0%, evil spirit
Taro powder 0.1-1.0%, carragheen 0.05-2.0%, white granulated sugar 7-15%, glyceride stock 0.05-1.0%, acidity regulator
The RO water of 0.01-0.3%, casein-sodium 1-5% and surplus；
(2) it weighs food grade soluble calcium salt and stirs the food grade soluble calcium salt using after room temperature RO water dissolutions
It is even, the ionic calcium soln that initial calcium ion mass concentration is 1-5% is obtained, which is cooled to not higher than 15 DEG C simultaneously
It is kept at this temperature；
(3) RO water dissolutions described in the 70-80 DEG C of step in white granulated sugar part (1) completely and after stirring evenly, are adopted
It is filtered with the gauze of 200-250 mesh, obtains liquid glucose；By the glyceride stock using RO water described in 70-80 DEG C of part step (1)
After dissolving and stirring evenly, grease dispersion solution is obtained；By the acidity regulator using institute in 70-80 DEG C of part step (1)
RO water dissolutions are stated completely and after stirring evenly, obtain the acidity adjustment agent solution that pH value is 8-12, and the acidity regulator is molten
Liquid stands 15-30min；Then aforementioned liquid glucose and grease dispersion solution are sequentially placed into the acidity adjustment agent solution after the standing
Afterwards, stirring and dissolving uniformly obtains mixed liquor, and it is always 70-80 DEG C that continuous heating, which keeps the temperature of the mixed liquor,；It is wherein described
Total amount of the total amount of contained RO water for RO water described in step (1) in mixed liquor；
(4) sodium alginate, konjaku flour, carragheen and casein-sodium are added in the mixed liquor obtained by above-mentioned steps (3)
In and continue at 70-80 DEG C to stir 10-40min until being uniformly dissolved, obtain mixed colloidal solution；
(5) mixed colloidal solution obtained by step (4) is instilled using the sieve in 5-7mm apertures not high obtained by step (2)
Pearl particles head product is formed in 15 DEG C of ionic calcium soln, and the pearl particles head product is soaked in the ionic calcium soln
After steeping 2-4h, persistently cleaned and filtered using 80-100 DEG C of hot water pearl particles head product surface adhesion is removed after 15-30min
Ionic calcium soln after, through cooling treatment to 15 DEG C hereinafter, obtaining being applied to high-temperature and high-presure resistent pearl in neutral milk-contained drink
Particle.
Its further technical solution is：
Konjaku flour described in step (1) is purifying konjaku flour, and the viscosity of the purifying konjaku flour is 13000-
20000MPa.s.The definition of konjaku flour and the test method of viscosity are purified referring to national standard NY/T494-2010, i.e. purifying evil spirit
Taro powder is through edible alcohol wet processing or to be purified to Glucomannan content with fresh Amorphophallus rivieri through edible alcohol with konjaku powder and existed
More than 70%, the particle of granularity≤0.425mm (40 mesh) accounts for more than 90% konjaku flour；Its viscosity test condition is：Purifying evil spirit
Taro powder mass percentage 1%, 30 DEG C of test temperature, instrument NDJ-1 type rotational viscometers, 4# rotors, rotating speed 12r/min.
Carragheen described in step (1) is κ-type carragheen.
Glyceride stock described in step (1) is at least one of dilute cream, coconut oil, vegetable fat powder, butter and vegetable oil.
Acidity regulator described in step (1) is at least one in sodium carbonate, potassium carbonate, sodium bicarbonate and saleratus
Kind.
Food grade soluble calcium salt described in step (2) is calcium lactate.
Mixed colloidal solution described in step (5) instill ionic calcium soln during, keep ionic calcium soln in calcium from
Protonatomic mass concentration is not less than the 25% of initial calcium ion mass concentration；When calcium ion mass concentration is less than initially in ionic calcium soln
Calcium ion mass concentration 25% when, stop that mixed colloidal solution is added dropwise and that the food grade is added in into ionic calcium soln be solvable
Property calcium salt, reach calcium ion mass concentration and be further continued for after initial calcium ion mass concentration that mixed colloidal solution is added dropwise.
High temperature resistant in neutral milk-contained drink is applied to by above-mentioned preparation method preparation gained the invention also discloses a kind of
High pressure pearl particles, the pearl particles are prepared by following each components by the pearl particles gross mass percentages：Seaweed
Sour sodium 0.5-2.0%, konjaku flour 0.1-1.0%, carragheen 0.05-2.0%, white granulated sugar 7-15%, glyceride stock 0.05-
1.0%th, the RO water of acidity regulator 0.01-0.3%, casein-sodium 1-5% and surplus.
Its further technical solution is：
The konjaku flour is purifying konjaku flour, and the viscosity of the purifying konjaku flour is 13000-20000MPa.s；The card
Drawing glue is κ-type carragheen；The glyceride stock is at least one of dilute cream, coconut oil, vegetable fat powder, butter and vegetable oil；
The acidity regulator is at least one of sodium carbonate, potassium carbonate, sodium bicarbonate and saleratus.Wherein purify konjaku flour
For the test method of definition and viscosity referring to national standard NY/T494-2010, that is, it is through edible alcohol with fresh Amorphophallus rivieri to purify konjaku flour
Wet processing is purified to Glucomannan content more than 70% with konjaku powder through edible alcohol, granularity≤0.425mm (40
Mesh) particle account for more than 90% konjaku flour；Its viscosity test condition is：Purify konjaku flour mass percentage 1%, test temperature
30 DEG C of degree, instrument NDJ-1 type rotational viscometers, 4# rotors, rotating speed 12r/min.
The invention also discloses it is a kind of containing by above-mentioned preparation method prepare gained be applied to it is resistance in neutral milk-contained drink
The milk tea of high temperature and pressure pearl particles.
The method have the benefit that：Preparation method of the present invention is easy to operate, safe and reliable, and by this
The pearl particles elasticity of preparation method preparation gained is good, mouthfeel is good, form stable, high-pressure sterilization is can be resistant to, suitable for tool
There are the instant drink type neutrality milk-contained drink of long quality guarantee period, especially instant drink type liquid pearl milk tea.The pearl particles why can
It is enough preferable mouthfeel, good shape to be maintained to after it experienced high temperature, high pressure sterilization and to milk tea beverage mouth
Sense and stability do not make significant difference, and have benefited from composition of raw materials and the Optimal improvements of preparation method, are embodied in：(1) compared to
Traditional Pearl powder dumpling particle, the present invention eliminate common starch-containing during traditional Pearl powder dumpling particle preparation when raw material selects
The raw material of class has selected specific sodium alginate, konjaku flour and carragheen to form compounding colloid, both ensure that gained pearl particles
Can high temperature resistant, high pressure sterilization, and the mouthfeel of pearl particles will not be impacted；(2) present invention is special in composition of raw materials
Glyceride stock and casein-sodium are added to, not only controls the fluid loss characteristics of pearl particles, in order to avoid the shape of particle is influenced, simultaneously
Mouthfeel performance of the pearl particles in milk tea beverage is also optimized well, is enhanced the elasticity of pearl particles and is reduced crisp
Degree；(3) liquid used in the dissolving of compounding colloid that sodium alginate, konjaku flour and carragheen are formed in the present invention is needed in advance with acid
PH value is adjusted to carry out dissolving stirring after 8-12 again by degree conditioning agent, and the elastic more preferable and mouthfeel of pearl particles of gained is prepared
More preferably；(4) in the present invention when pearl particles are molded, the calcium not higher than 15 DEG C after cooling is instilled using by mixed colloidal solution
In solion, and ensure pearl particles head product the ionic calcium soln soaking time control in 2-4h, after need
The calcium ion adhered to the clean pearl particles surface of hot water injection, these operations and condition greatly improve the entirety of pearl particles
Mouthfeel makes its mouthfeel in milk tea beverage more preferably.
Specific embodiment
In order to better understand the technological means of the present invention, and can be implemented in accordance with the contents of the specification, below
In conjunction with specific embodiments, the specific embodiment of the present invention is described in further detail, following embodiment is used to illustrate this hair
It is bright, but it is not limited to the scope of the present invention.
Specific embodiment 1-4
High temperature high voltage resistant pearl particles of the present invention are prepared using preparation method of the present invention, specific preparation side
Method is as described below：
(1) dosage as described in specific embodiment 1-4 in table 1 accurately weighs each component, which is divided into sodium alginate, konjaku
Powder, carragheen, white granulated sugar, glyceride stock, acidity regulator, casein-sodium and remaining RO water；Wherein konjaku flour is purifying konjaku flour,
And the viscosity of the purifying konjaku flour is 13000-20000MPa.s, purifies the definition of konjaku flour and the test method of viscosity referring to state
Family standard NY/T 494-2010；Carragheen is κ-type carragheen；Glyceride stock for dilute cream, coconut oil, vegetable fat powder, butter and
At least one of vegetable oil；Acidity regulator is at least one of sodium carbonate, potassium carbonate, sodium bicarbonate and saleratus；
(2) it weighs food grade soluble calcium salt and stirs the food grade soluble calcium salt using after room temperature RO water dissolutions
It is even, the ionic calcium soln that initial calcium ion mass concentration is 1-5% is obtained, which is cooled to not higher than 15 DEG C simultaneously
It is kept at this temperature；Room temperature RO water used in this step is not belonging to the RO water described in step (1)；Food grade is soluble
Calcium salt is preferably calcium lactate；
(3) RO water dissolutions described in the 70-80 DEG C of step in white granulated sugar part (1) completely and after stirring evenly, are adopted
It is filtered with the gauze of 200-250 mesh, obtains liquid glucose；By the glyceride stock using RO water described in 70-80 DEG C of part step (1)
After dissolving and stirring evenly, grease dispersion solution is obtained；By the acidity regulator using institute in 70-80 DEG C of part step (1)
RO water dissolutions are stated completely and after stirring evenly, obtain the acidity adjustment agent solution that pH value is 8-12, and the acidity regulator is molten
Liquid stands 15-30min；Then aforementioned liquid glucose and grease dispersion solution are sequentially placed into the acidity adjustment agent solution after the standing
Afterwards, stirring and dissolving uniformly obtains mixed liquor, and it is always 70-80 DEG C that continuous heating, which keeps the temperature of the mixed liquor,；It is wherein described
Total amount of the total amount of contained RO water for RO water described in step (1) in mixed liquor；
(4) sodium alginate, konjaku flour, carragheen and casein-sodium are added in the mixed liquor obtained by above-mentioned steps (3)
In and continue at 70-80 DEG C to stir 10-40min until being uniformly dissolved, obtain mixed colloidal solution；
(5) mixed colloidal solution obtained by step (4) is instilled using the sieve in 5-7mm apertures not high obtained by step (2)
Pearl particles head product is formed in 15 DEG C of ionic calcium soln, and the pearl particles head product is soaked in the ionic calcium soln
After steeping 2-4h, persistently cleaned and filtered using 80-100 DEG C of hot water pearl particles head product surface adhesion is removed after 15-30min
Ionic calcium soln after, through cooling treatment to 15 DEG C hereinafter, obtaining being applied to high-temperature and high-presure resistent pearl in neutral milk-contained drink
Particle.In the step when calcium ion mass concentration is less than the 25% of initial calcium ion mass concentration, stop that colloid mixture is added dropwise
Solution simultaneously adds in the food grade soluble calcium salt into ionic calcium soln, and calcium ion mass concentration is made to reach initial calcium ion matter
It is further continued for that mixed colloidal solution is added dropwise after amount concentration.
1 specific embodiment 1-4 each component dosage (units of table：Mass percentage)
Comparative example 1-7
Following comparative example 1-6 institute using formula by above-mentioned specific embodiment 1 using being adjusted based on formula,
Comparative example 7 is the preparation of traditional Pearl powder dumpling.
Comparative example 1：Reference is embodied after accurately weighing each component according to dosage described in comparative example 1 in table 2
Preparation method described in example 1-4 prepares pearl particles.Carragheen is not used i.e. in component, is not added in step (4) in preparation process
Add carragheen, remaining step is just the same.
Comparative example 2：Reference is embodied after accurately weighing each component according to dosage described in comparative example 2 in table 2
Preparation method described in example 1-4 prepares pearl particles.Konjaku flour is not used i.e. in component, is not added in step (4) in preparation process
Add konjaku flour, remaining step is just the same.
Comparative example 3：Reference is embodied after accurately weighing each component according to dosage described in comparative example 3 in table 2
Preparation method described in example 1-4 prepares pearl particles.Without using casein-sodium i.e. in component, in preparation process in step (4) not
Casein-sodium is added, remaining step is just the same.
Comparative example 4：Reference is embodied after accurately weighing each component according to dosage described in comparative example 4 in table 2
Preparation method described in example 1-4 prepares pearl particles.Without using glyceride stock i.e. in component, in preparation process in step (3) not
Grease dispersion solution is prepared again, and grease dispersion solution is added no longer into acidity adjustment agent solution, remaining step is just the same.
Comparative example 5：Reference is embodied after accurately weighing each component according to dosage described in comparative example 5 in table 2
Preparation method described in example 1-4 prepares pearl particles.Acidity regulator is not used i.e. in component, replaces step (3) in preparation process
It is changed to following step (3 ')：By RO water dissolutions described in the 70-80 DEG C of step in white granulated sugar part (1) completely and stir evenly
Afterwards, it is filtered using the gauze of 200-250 mesh, obtains liquid glucose；By the glyceride stock using institute in 70-80 DEG C of part step (1)
After stating RO water dissolutions and stirring evenly, grease dispersion solution is obtained；RO water described in remainder step (1) is heated to 70-
After 80 DEG C, it is sequentially placed into aforementioned liquid glucose and grease dispersion solution thereto, stirring and dissolving uniformly obtains mixed liquor, and continuous heating
The temperature for keeping the mixed liquor is always 70-80 DEG C；The total amount of contained RO water is described in step (1) in wherein described mixed liquor
The total amount of RO water.Be RO water pH value for neutrality with the maximum difference of specific embodiment in this comparative example, i.e. between 6-7,
And acidity regulator solution ph is 8-12 in specific embodiment.Remaining step is just the same.
Comparative example 6：Reference is embodied after accurately weighing each component according to dosage described in comparative example 6 in table 2
Preparation method described in example 1-4 prepares pearl particles.I.e. component is identical with specific embodiment 1, in preparation process：Step (2)
In ionic calcium soln be not cooled to not higher than 15 DEG C and do not hold it at this temperature；In step (5) at the beginning of pearl particles
Product soaking time in ionic calcium soln is 1h, remaining step is just the same.
Comparative example 7：Using the traditional Pearl powder dumpling being mainly prepared by tapioca common currently on the market
Particle is comparative example 7, and the preparation process of the tradition Pearl powder dumpling particle is as follows：By sodium carboxymethylcellulose, dehydroactic acid sodium, coke
Mixed solution is made in the raw materials such as fried sugar, food flavor by a certain percentage, then by above-mentioned mixed solution under 70 DEG C of water bath conditions
It is slowly added into tapioca and is stirred continuously, so that starch molecule is fully gelatinized, then by the round as a ball place of dough after gelatinization
Reason forms Pearl powder dumpling particle head product, and round as a ball good Pearl powder dumpling particle head product is stood under room temperature environment makes its aging,
To increase the chewiness of powder rounded grain, powder circle is then put into boiling curing in water, goes to and is boiled with soft fire to 25 points after powder circle floats
Zhong Hou, the stewing system of capping is cleaned after 30 minutes with cold water to be filtered dry, and obtains traditional Pearl powder dumpling particle.Wherein used each component
Ratio can refer at present common various traditional Pearl powder dumpling particle materials proportionings on the market, this is ripe for those skilled in the art
The conventional techniques known are repeated no more in this comparative example.
2 comparative example 1-6 each component dosage (units of table：Mass percentage)
Note：It needs to measure calcium ion mass concentration in step (5) pearl particles forming process, when calcium ion mass concentration is less than
When 1%, stop that mixed colloidal solution is added dropwise and the food grade soluble calcium salt is added into ionic calcium soln, make calcium ion matter
Amount concentration is further continued for that mixed colloidal solution is added dropwise after reaching 4%.
Pearl particles evaluation criterion：
The pearl particles that gained is prepared to above-mentioned specific embodiment 1-4 and comparative example 1-7 carry out sensory evaluation, sense organ
Evaluation is mainly judged organoleptic attribute and each pearl particles of each pearl particles before high temperature, high pressure sterilization and is killed in high temperature, high pressure
Organoleptic attribute after being soaked for a period of time after bacterium and in milk tea.
Organoleptic attribute evaluation method of wherein each pearl particles before high temperature, high pressure sterilization be：The pearl of gained will be prepared
Particle directly carries out organoleptic attribute evaluation, evaluation content includes three elasticity, hardness and brittleness sides without high temperature, high pressure sterilization
Face, evaluation criterion is referring to described in table 3.
Organoleptic attribute after wherein each pearl particles are soaked for a period of time after high temperature, high pressure sterilization and in milk tea is evaluated
Method is：Each pearl particles equivalent for preparing gained is added in the milk tea beverage of equivalent, and will be added to pearl respectively
Each milk tea beverage of grain carries out sterilization operation 20min under conditions of being 0.1MPa in 121 DEG C and pressure, is placed after sterilization cold
But to room temperature, organoleptic attribute evaluation is carried out to the above-mentioned pearl particles being cooled to room temperature, evaluation content includes elasticity, hardness and change
Three aspects of shape degree, evaluation criterion is referring to described in table 4.
The sensory evaluation standard of pearl particles before 3 high temperature of table, high pressure sterilization
The sensory evaluation standard of pearl particles after 4 high temperature of table, high pressure sterilization
Specific embodiment 1-4 and comparative example 1-7 Analyses Methods for Sensory Evaluation Results
Before specific embodiment 1-4 and comparative example 1-7 high temperature, high pressure sterilization the Analyses Methods for Sensory Evaluation Results of pearl particles referring to
Described in table 5, after specific embodiment 1-4 and comparative example 1-7 high temperature, high pressure sterilization the Analyses Methods for Sensory Evaluation Results of pearl particles referring to
Described in table 6, pearl particles are to milk tea beverage mouthfeel and steady after specific embodiment 1-4 and comparative example 1-7 high temperature, high pressure sterilization
Qualitative effect result is referring to described in table 7.、
The Analyses Methods for Sensory Evaluation Results of pearl particles before 5 high temperature of table, high pressure sterilization
The Analyses Methods for Sensory Evaluation Results of pearl particles after 6 high temperature of table, high pressure sterilization
Pearl particles are to milk tea beverage mouthfeel and stability influence result after 7 high temperature of table, high pressure sterilization
From above-mentioned table 5 as can be seen that before high temperature, high pressure sterilization：Gained is prepared using herein described preparation method
Pearl particles elasticity it is relatively strong, have certain hardness and brittleness is moderate；Although and 6 gained pearl particles of comparative example 1 and comparative example
Also it is relatively elastic, but 1 brittleness of comparative example is partially strong, and 6 hardness of comparative example is partially soft, and 2 gained colloidal solution of comparative example can not form shape
The particle of shape rule, the elastic poor and hardness of pearl particles obtained by comparative example 3-5 is partially soft, and mouthfeel is bad.
From above-mentioned table 6 and table 7 as can be seen that after high temperature, high pressure sterilization：It is prepared using herein described preparation method
The pearl particles of gained are still relatively elastic, hardness is moderate, whole good in taste, do not deform substantially, and to milk tea beverage
Mouthfeel and stability do not make significant difference；Although and 1 gained pearl particles of comparative example still have one after high temperature, high pressure sterilization
Fixed elasticity, has no significant effect the mouthfeel and stability of milk tea beverage, but its hardness is smaller, mouthfeel is bad；6 gained of comparative example
Pearl particles pearl particles part after high temperature, high pressure sterilization is melted, and makes the mouthfeel of milk tea beverage become sticky；Comparative example
7 gained Pearl powder dumpling particles are after high temperature, high pressure sterilization, and not only without any elasticity, hardness, but also deformation extent is very big,
Mouthfeel is poor, and the thawing of Pearl powder dumpling particle makes the mouthfeel of milk tea beverage become sticky, has seriously affected the quality of milk tea beverage.
Using preparation method of the present invention prepare gained pearl particles why can experienced high temperature, high pressure is killed
Preferable mouthfeel, good shape have been maintained to after bacterium and has not been made significant difference to milk tea beverage mouthfeel and stability,
Have benefited from composition of raw materials and the Optimal improvements of preparation method, be embodied in：(1) compared to traditional Pearl powder dumpling particle, sheet
Invention eliminates the raw material of common starch-containing class during traditional Pearl powder dumpling particle preparation when raw material selects, and has selected specific
Sodium alginate, konjaku flour and carragheen form compounding colloid, both ensure that gained pearl particles can high temperature resistant, high pressure sterilization,
The mouthfeel of pearl particles will not be impacted again；(2) present invention has been especially added with glyceride stock and junket egg in composition of raw materials
White sodium not only controls the fluid loss characteristics of pearl particles, in order to avoid influencing the shape of particle, while also optimizes pearl well
Mouthfeel performance of the grain in milk tea beverage, enhances the elasticity of pearl particles and reduces brittleness；(3) alginic acid in the present invention
PH value is adjusted to by the liquid needs used in the dissolving of compounding colloid that sodium, konjaku flour and carragheen are formed with acidity regulator in advance
Dissolving stirring is carried out after 8-12 again, the elastic more preferable and mouthfeel of pearl particles of gained is prepared more preferably；(4) in treasure in the present invention
During pearl grain forming, instilled in the ionic calcium soln not higher than 15 DEG C after cooling using by mixed colloidal solution, and ensure treasure
Pearl particle head product the ionic calcium soln soaking time control in 2-4h, after need with the clean pearl of hot water injection
The calcium ion of grain surface attachment, these operations and condition greatly improve the whole mouthfeel of pearl particles, make it in milk tea beverage
In mouthfeel more preferably.Preparation method of the present invention is easy to operate, safe and reliable, and prepares gained by the preparation method
Pearl particles elasticity is good, mouthfeel is good, form stable, high-pressure sterilization is can be resistant to, suitable for having the ready-to-drink of long quality guarantee period
Type neutrality milk-contained drink, especially instant drink type liquid pearl milk tea.
The above is only the preferred embodiment of the present invention, is not intended to restrict the invention, it is noted that for this skill
For the those of ordinary skill in art field, without departing from the technical principles of the invention, can also make it is several improvement and
Modification, these improvements and modifications also should be regarded as protection scope of the present invention.
Claims (10)
1. a kind of preparation method for being applied to high temperature high voltage resistant pearl particles in neutral milk-contained drink, it is characterised in that：Including under
State step：
(1) following each components by pearl particles gross mass percentages are accurately weighed：Sodium alginate 0.5-2.0%, konjaku flour
0.1-1.0%, carragheen 0.05-2.0%, white granulated sugar 7-15%, glyceride stock 0.05-1.0%, acidity regulator 0.01-
0.3%th, casein-sodium 1-5% and the RO water of surplus；
(2) it weighs food grade soluble calcium salt and is stirred evenly after the food grade soluble calcium salt is used room temperature RO water dissolutions,
The ionic calcium soln that initial calcium ion mass concentration is 1-5% is obtained, which is cooled to not higher than 15 DEG C and protected
It holds at such a temperature；
(3) it by RO water dissolutions described in the 70-80 DEG C of step in white granulated sugar part (1) completely and after stirring evenly, uses
The gauze filtering of 200-250 mesh, obtains liquid glucose；The glyceride stock is water-soluble using RO described in 70-80 DEG C of part step (1)
After solving and stirring evenly, grease dispersion solution is obtained；By the acidity regulator using described in 70-80 DEG C of part step (1)
RO water dissolutions are completely and after stirring evenly, and obtain the acidity adjustment agent solution that pH value is 8-12, and by the acidity adjustment agent solution
Stand 15-30min；Then aforementioned liquid glucose and grease dispersion solution are sequentially placed into the acidity adjustment agent solution after the standing
Afterwards, stirring and dissolving uniformly obtains mixed liquor, and it is always 70-80 DEG C that continuous heating, which keeps the temperature of the mixed liquor,；It is wherein described
Total amount of the total amount of contained RO water for RO water described in step (1) in mixed liquor；
(4) sodium alginate, konjaku flour, carragheen and casein-sodium are added in the mixed liquor obtained by above-mentioned steps (3) simultaneously
Continue to stir 10-40min until being uniformly dissolved at 70-80 DEG C, obtain mixed colloidal solution；
(5) mixed colloidal solution obtained by step (4) using the sieve in 5-7mm apertures is instilled and is not higher than 15 obtained by step (2)
DEG C ionic calcium soln in form pearl particles head product, and the pearl particles head product is impregnated into 2- in the ionic calcium soln
After 4h, persistently cleaned using 80-100 DEG C of hot water and filter the calcium of removal pearl particles head product surface adhesion after 15-30min
After solion, through cooling treatment to 15 DEG C hereinafter, obtaining being applied to high-temperature and high-presure resistent pearl particles in neutral milk-contained drink.
2. the preparation method according to claim 1 for being applied to high temperature high voltage resistant pearl particles in neutral milk-contained drink,
It is characterized in that：Konjaku flour described in step (1) is purifying konjaku flour, and the viscosity of the purifying konjaku flour is 13000-
20000MPa.s。
3. the preparation method according to claim 1 for being applied to high temperature high voltage resistant pearl particles in neutral milk-contained drink,
It is characterized in that：Carragheen described in step (1) is κ-type carragheen.
4. the preparation method according to claim 1 for being applied to high temperature high voltage resistant pearl particles in neutral milk-contained drink,
It is characterized in that：Glyceride stock described in step (1) is at least one in dilute cream, coconut oil, vegetable fat powder, butter and vegetable oil
Kind.
5. the preparation method according to claim 1 for being applied to high temperature high voltage resistant pearl particles in neutral milk-contained drink,
It is characterized in that：Acidity regulator described in step (1) is at least one in sodium carbonate, potassium carbonate, sodium bicarbonate and saleratus
Kind.
6. the preparation method according to claim 1 for being applied to high temperature high voltage resistant pearl particles in neutral milk-contained drink,
It is characterized in that：Food grade soluble calcium salt described in step (2) is calcium lactate.
7. the preparation method according to claim 1 for being applied to high temperature high voltage resistant pearl particles in neutral milk-contained drink,
It is characterized in that：Mixed colloidal solution described in step (5) instill ionic calcium soln during, keep ionic calcium soln in calcium from
Protonatomic mass concentration is not less than the 25% of initial calcium ion mass concentration；When calcium ion mass concentration is less than initially in ionic calcium soln
Calcium ion mass concentration 25% when, stop that mixed colloidal solution is added dropwise and that the food grade is added in into ionic calcium soln be solvable
Property calcium salt, reach calcium ion mass concentration and be further continued for after initial calcium ion mass concentration that mixed colloidal solution is added dropwise.
8. the neutrality that is applied to that a kind of preparation method as described in any claim in claim 1 to 7 prepares gained contains breast drink
High temperature high voltage resistant pearl particles in material, which is characterized in that the pearl particles press the pearl particles gross mass percentages by following
Each component be prepared：Sodium alginate 0.5-2.0%, konjaku flour 0.1-1.0%, carragheen 0.05-2.0%, white granulated sugar 7-
15%th, the RO water of glyceride stock 0.05-1.0%, acidity regulator 0.01-0.3%, casein-sodium 1-5% and surplus.
9. according to claim 8 be applied to high temperature high voltage resistant pearl particles in neutral milk-contained drink, it is characterised in that：Institute
Konjaku flour is stated as purifying konjaku flour, and the viscosity of the purifying konjaku flour is 13000-20000MPa.s；The carragheen is κ-type
Carragheen；The glyceride stock is at least one of dilute cream, coconut oil, vegetable fat powder, butter and vegetable oil；The acidity tune
Section agent is at least one of sodium carbonate, potassium carbonate, sodium bicarbonate and saleratus.
10. a kind of prepare containing applied to neutrality for gained containing the preparation method as described in any claim in claim 1 to 7
The milk tea of high temperature high voltage resistant pearl particles in milk beverage.
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| CN112825921A (en) * | 2019-11-25 | 2021-05-25 | 内蒙古伊利实业集团股份有限公司 | Particle composition with high temperature resistance, soaking resistance and chewing feeling maintaining function, particles prepared from particle composition and preparation method |
| CN114568658A (en) * | 2020-11-30 | 2022-06-03 | 内蒙古伊利实业集团股份有限公司 | Composition and method for increasing colloidal melting point and edible particles |
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| CN112825921A (en) * | 2019-11-25 | 2021-05-25 | 内蒙古伊利实业集团股份有限公司 | Particle composition with high temperature resistance, soaking resistance and chewing feeling maintaining function, particles prepared from particle composition and preparation method |
| CN114568658A (en) * | 2020-11-30 | 2022-06-03 | 内蒙古伊利实业集团股份有限公司 | Composition and method for increasing colloidal melting point and edible particles |
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